Black and White Bean Burgers
If your life is as hectic as mine, but you’re still looking for healthy and delicious meals try your hand at this tasty and easy recipe for Black and White Bean Burgers.
Next week is Thanksgiving. You know what that means? Well, for me, it means it might just be time to put away the Halloween decorations.
Oh, why does this time of year have to go so fast? It seems like October takes its sweet old time, but November is just a whirlwind of busyness. Let’s not even talk about December!
I’ve been so involved lately with trips and family gatherings that I decided we needed something simple to fix for dinner. Simple and Vegan. Those are not words you often hear together. But it will be after today.
I created these Black and White Bean Burgers by combining two recipes in the Veggie Burgers Every Which Way book by Lukas Volger. Great name, Lukas. I need to talk with you about that someday!
As always, I didn’t have all the ingredients to follow one recipe, so I figured, why not pick and choose from a couple? It kind of goes along with the title of the book, anyway.
After dinner, my hubby asked if I had written this recipe down. In ‘hubby speak’ that means he liked it, and although I have this penchant for changing recipes around, he wants this one again. That’s a sign, folks. This recipe’s a winner!
We hope you love this recipe for Black and White Bean Burgers!
Black and White Bean Burgers
Ingredients
- 15 oz Black Beans , canned, drained
- 15 oz Chickpeas , canned, drained
- 1 small Onion , chopped
- 1 cup Cooked Brown Rice
- ¼ cup Beet Puree , optional
- 3 tablespoons All-purpose Flour (Sub Gluten-free)
- Juice of 1 Lemon
- 1 teaspoon Salt
- 1 tablespoon Chili Powder
- ½ to ¾ cup Cornmeal
- 2 tablespoons Olive Oil
- Salt and Pepper optional seasoning
Instructions
- Rinse and drain the black beans and chickpeas. Place half of each along with the chopped onion in a food processor and pulse until coarsely ground. Set aside.
- Place the rest of the beans in a medium-size bowl and using a potato masher (or a fork) mash the beans. Next add the bean/onion mixture to the bowl, along with the brown rice, flour, beet puree (if using), lemon juice, chili powder, and salt. Stir until well-combined. Add 1/2 cup of the cornmeal and stir again. Let the ingredients sit for a bit to allow the cornmeal to absorb any moisture. If the mixture still seems too wet, add more cornmeal until you achieve the desired consistency.
- Shape the bean dough into patties. Depending on their size, you should be able to create 6 to 8 patties.
- Heat an oven (convection or regular) to 250°F (121°C). While the oven is warming, get out a medium-sized skillet, add the oil, and place it on a burner set to medium-high heat. Once the oil is warm, add the patties. I like to sprinkle a little salt and pepper on the uncooked side of the patty. Let the patties cook for about 5 minutes until brown on the bottom and then flip. Cook the other side for another 5 minutes. Place the patties in an oven-safe pan and bake in the warmed oven for about 10 to 15 minutes.
- While the patties are baking, prepare a side dish or two such as potato wedges and a salad. Enjoy!
Recommended Equipment
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Enjoy!
Oh my these look so very delicious!
I love the addition of cornmeal. These look great!
These burgers look great–it’s good to have tasty and easy vegetarian recipes like this around during the holidays, just to keep things from getting TOO unhealthy! I’ll definitely try these!
These burgers look wonderful.
I love bean burgers but I’ve never added chickpeas, I’ll definitely try that next time, these look deliciuos!